Ingredients

Directions

Step 1

Finely dice the provolone cheese. Place the cheese and the milk in a saucepan and leave for 1 hour.

Step 2

Heat the milk and cheese on low heat, without bringing to a boil, until the cheese turns creamy. Whisk in the egg yolks, half-and-half, and butter. Keep whisking until the mixture thickens, but not to the point where the egg starts scrambling. Stir in the nutmeg, cinnamon, and salt and pepper.

Step 3

Transfer to a fondue pot and set on the burner. Serve with the toasted Italian bread for dipping.

Nutrition Information

Amount per serving

Calories

460

Total Fat

30g

Saturated Fat

18g

Cholesterol

195mg

Sodium

1050mg

Total Carbohydrate

19g

Dietary Fiber

1g

Sugars

4g

Protein

26g

Recipe Information

Serves: 6

Ingredients

1 lb. provolone cheese

1¼ cups milk

4 egg yolks

¼ cup light cream

2 Tbsp. butter

½ tsp. ground nutmeg

¼ tsp. ground cinnamon

½ tsp. salt

¼ tsp. ground white pepper

1 loaf Italian bread, sliced and toasted

Directions

Step 1

Finely dice the provolone cheese. Place the cheese and the milk in a saucepan and leave for 1 hour.

Step 2

Heat the milk and cheese on low heat, without bringing to a boil, until the cheese turns creamy. Whisk in the egg yolks, half-and-half, and butter. Keep whisking until the mixture thickens, but not to the point where the egg starts scrambling. Stir in the nutmeg, cinnamon, and salt and pepper.

Step 3

Transfer to a fondue pot and set on the burner. Serve with the toasted Italian bread for dipping.